2 cans beer (pale lagers work the best)
sautéed onions and peppers (optional)
1 Food Prep
No prep necessary, get right to the grill.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your bratwurst into a full pan of beer on the grill. Any beer will do, but pale lagers work best.
- Boil in the beer bath for 10 to 15 minutes, or until the brats turn white.
- Once your brats are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks we all love.
- Move the pan over to the cool side and remove the sausages, placing them directly over the coals.
- Watch your brats closely, and rotate to avoid burning. You want even grill marks on all sides. This should take about 5 minutes.
- Cook your brats until they reach an internal temperature of 145°F on a digital meat thermometer.
- Rest the brats for a few minutes before serving.
- Beer brats can be served on buns, with sauteed onions and peppers, or on a platter with sauerkraut.
For safe meat preparation, reference the USDA website.
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